Thermal Processing of a Low-Acid Product

  • Ernest R. Vieira
Part of the Food Science Texts Series book series (FSTS)


Thermal processing of a low-acid product to achieve commercial sterilization requires a temperature higher than of boiling water (212°F or [100°C]). To achieve this high temperature, a pressure retort (cooker) must be used. With this, we can raise the temperature to 240°F (115.6°C) at psi or 250°F (121.1°C) at 15 psi and process the for shorter periods of time, while still reaching the lethality levels required for a safe, wholesome product.


Elementary Food Green Bean Residual Chlorine Lethality Level Cooling Tank 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.


Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

Copyright information

© Springer Science+Business Media Dordrecht 1996

Authors and Affiliations

  • Ernest R. Vieira
    • 1
  1. 1.Department of Food Science, Nutrition and Culinary ArtsEssex Agricultural and Technical InstituteHathorneUSA

Personalised recommendations